3-INGREDIENT "SPAGHETTI" AND MEATBALLS

This recipe is made specifically for those busy weeks when you don't have a lot of time for cooking but still want a healthy home cooked meal on the table.

Serves 3-4

INGREDIENTS:

• 1 package of pre-made meatballs

• 2 packages frozen steam-able spaghetti squash, microwaved (or 1 pre-cooked and roasted spaghetti squash**)

• 1 cup marinara (make sure there is no added sugar)

• Salt + Pepper, to taste

• Avocado or coconut oil spray

• Nutritional yeast flakes or Parmesan to serve, optional

DIRECTIONS:

1. Preheat the oven to 425°F. Mist a medium baking dish with oil spray.

2. If using the steamable package of spaghetti squash, cook according to the package directions. Drain the water and add to your baking dish. ( If using a pre-roasted spaghetti squash, scrape the flesh out of the skin and add it to the baking dish.)

3. Next, top the spaghetti squash with meatballs and spoon over 2 tablespoons of marinara onto each meatball. Season with salt and pepper to taste, if desired.

4. Add the dish to the preheated oven and cook until meatballs are fully cooked (165°F) and the sauce is hot and bubbly. This will take about 35-40 minutes.

5. Remove the pan from the oven and let it sit for a few minutes before serving.

6. Serve with a sprinkle of nutritional yeast or Parmesan cheese.

**NOTE: To roast spaghetti squash yourself, simply preheat the oven to 425°F. Cut the spaghetti squash carefully in half and scoop out the pulp and seeds with a spoon. Grease a small sheet pan with coconut or avocado oil and place the squash cut side down. Cook in the oven for 45 minutes. Remove the squash from the oven and flip each half over and let cool 15 minutes before handling. You can remove the flesh with a spoon and "fluff" the strands with a fork before adding into the baking dish for this recipe.